I had some stew meat in the freezer that I wanted to use up so I got this recipe from my friend Mary from Scotland. Another great recipe that she gave me!! Serve this with mashed potatoes….preferably homemade!
Beef Stew
Serves 4
Ingredients
2 lbs. stew meat cut into chunks (I used chuck)
1/4-1/2 cup flour
2 tsp. smoked paprika
3 carrots, sliced thin
1 large leek, sliced
2 shallots, minced
2 tbsp. vegetable oil
1 tbsp. butter
1/2 cup red wine
2 beef stock cubes
2 bay leaves
1 tbsp. dried parsley flakes
salt and pepper to taste
Directions
Preheat oven to 350.
In a large ziplock bag add the flour, pakrika, salt and pepper. Add the meat to the bag and shake until coated. Add oil and butter to a large skillet and saute carrots, leeks and shallots until softened, about 5 minutes. Remove from the pan and put into a casserole dish. Put coated beef into the skillet and cook until browned. Add beef to the vegetable mixture in the casserole dish, add stock cubes that were soaked in a small amount of boiling water to soften. Add the wine, bay leaves and parsley. Cover and cook for about 2 hours until beef is tender. Serve with mashed potatoes.
Enjoy!
Wow! A beef stew recipe from someone from Scotland..must be good! Sounds delicious. I love beeft stew. Will try:)
Looks great! And with red wine added, you know it’s good.
wow, that stew looks delicious!
That stew looks so good. Thanks so much for posting.
Sounds wonderful Sandi! The stew looks delish, especially this the side of mashed potatoes!
great job with the stew!! I think the red wine really adds to the sauce…
thanks so much for sharing!